How to make Mixed Paella -
A perfectly ethnic Spanish rice and seafood mix.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Short Grain Rice (चावल), Tomatoes (टमाटर)
Cuisine : Spanish
Course : Rice
For more recipes related to Mixed Paella checkout Khichdi-SK Khazana, Chinese Style Vegetable Claypot Rice. You can also find more Rice recipes like Chicken Chilli Rice Lemon Coconut Rice Angoori Pulao Khaki rice
Mixed Paella Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Paella Recipe
Short Grain Rice soaked 1/2 cup
Tomatoes chopped 2 medium
Red capsicum cut into thin strips 1 small
Green capsicum cut into thin strips 1 medium
Chicken 1 inch pieces on the bone 200 grams
Squids cut into rings 6-8
Prawns (kolambi/jhinga) 20-25 medium
Clams 10-12
Green peas blanched 1/4 cup
Olive oil 1/2 cup
Bay leaf 1
Onion sliced 1 medium
Garlic sliced 3 cloves
Paella masala 2 tablespoons
Saffron (kesar) a few strands
Chicken stock 3 1/2 cups
Salt to taste
Stock cubes 2
For garnishing
Prawns (kolambi/jhinga) boiled 5-6
Clams boiled 5-6
Lemons cut into wedges 2
Method
Step 1
Drain the soaked rice and set aside. Peel half the prawns and keep the rest with their heads. Heat olive oil in a paella dish. Add bay leaf, onion and garlic and sauté till translucent.
Step 2
Add tomatoes, red capsicum, green capsicum and mix. Add chicken pieces, squid rings, prawns with heads, mussels or clams and mix well.
Step 3
Add paella masala, saffron and mix. Add stock, salt and rice and mix again. Add stock cubes, peeled prawns and green peas and cook till rice is done.
Step 4
Garnish with boiled prawns (with heads), clams and serve hot with lemon wedges.
Nutrition Info
Calories : 2354 Kcal
Carbohydrates : 111.1 gm
Protein : 168.8 gm
Fat : 137.1 gm
Other : Vitamin B12- 19.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
